Turmeric quinoa with lemon purple cabbage


(for 4 people)
280 g quinoa
800 ml Bio Quinoa Drink
400 g pure cabbage
1 full teaspoon turmeric powder
1 large shallot
1 organic lemon
1 bunch of fresh parsley
Olive oil, salt to taste

Made with:



Rinse the quinoa under running water in a tight mesh strainer,pour it in a pot with the Bio Quinoa Drink and a teaspoon of salt. Cover and cook using absorption method, without stirring until the quinoa is cooked and the liquid is dried. At this point add the turmeric, stir and let cooldown. Meanwhile, slice the shallot and stew in a pan with a couple of tablespoons of oil and a pinch of salt, add the cabbage cut into thin strips and cook for a few minutes, without adding liquid until it softens while remaining still crispy. Turn off the heat, add lemon grated rind and some lemon juice to revive the purple color.
Mix the cooked quinoa with the minced cabbage and add parsley.